Sweet Potato Fries With Duck Fat

How important is food to us here in America? So important that they gave crispy slices of salted taters their very own national holiday! Wednesday (July 13th so you can mark those calendars!) was National French Fry Day. Who knew?

Although I do think it’s a sad example of our priorities… I have to agree that there isn’t much more delicious than french fries. The idea of never having another one is devastating. This is why I make my own homemade, healthier version to use as an occasional treat.

Eating fast food french fries is a bad idea for several reasons:

Potatoes are a crop that sits right at the top of EWG’s Dirty Dozen list, surpassed by far of course by its friend the strawberry (see “Strawberries, The Number One Most Toxic Produce” for some shocking facts). Potato crops get hit with fungicides, herbicides and pesticides throughout their little lifespan. So, in my home we do organic potatoes or none at all. It just makes me rest easier.

Thanks to the anti-fat movement (based on bad science) – lard became enemy #1. All due to bad science, restaurants one by one began switching from animal fats to vegetable oils ruining flavor of foods for everyone as well as the health of millions. Vegetable oils are loaded with trans fats, cause imbalance to your fatty acid composition creating oxidative damage, and are a large source of inflammation.

Some fast food joints have even been shown to have as many as 19 ingredients in their french fries! Wait, what? I could’ve sworn it was potatoes, oil, and a little salt. Why would 16 more ingredients even be necessary?

Clearly I’m not suggesting that you should give up the beloved french fry for forever. *Shudder*. What I am suggesting is that you should only have them as a treat from time to time – and they should be made from scratch at home! It’s not a difficult or time consuming dish, and you can control the quality of your ingredients to boot!

Make sure you only buy organic potatoes. Even better, grow them! The duck fat adds a great flavor to the fries (this is the one I use, or this one if you’re looking for great value). You can obviously use melted coconut oilto coat them if you prefer to keep it vegetarian. In this recipe I’ve suggested wedges – well – because they’re my favorite. But if you like them thin & crispy… go for it! Just adjust the cooking time accordingly.

Here is my REAL FOOD version of french fries… deliciousness minus the drive through exhaust. Enjoy!

Preheat the oven to 400 degrees. Slice your potatoes into wedges. Toss with duck fat, then spread out on baking sheet lined with parchment paper. Season to taste with paprika, garlic, salt and pepper, then roast until crisp around the edges and soft within. Check after 20 to 25 minutes. Flip and return for 10 to 15 minutes.